Short description
Triple Chocolate Mousse Cake is a show-stopping dessert that features layers of tender dark chocolate cake, silky chocolate fudge, rich chocolate mousse, and airy white chocolate mousse. Each bite delivers a decadent, multi-textured chocolate experience, perfect for celebrations or indulgent occasions.
Why You’ll Love This Recipe
Multi-layered indulgence: Combines three distinct chocolate textures in one elegant dessert.
Balanced sweetness: Each component is thoughtfully crafted for a harmonious flavor profile.
Beautiful presentation: Impressive enough for birthdays, holidays, or special dinners.
Make-ahead friendly: Components can be prepared in stages.
Versatile garnish options: Top with curls, cocoa, or fresh berries for a polished finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake
¼ cup unsalted butter, softened
½ cup granulated sugar
¼ cup sour cream, at room temperature
½ tsp vanilla extract
2 large egg whites, at room temperature
½ cup + 2 tbsp all-purpose flour
¼ cup + 2 tbsp Hershey’s Special Dark cocoa powder
1 1/8 tsp baking powder
¼ tsp salt
¼ cup milk, at room temperature
2 tbsp water
For the Chocolate Fudge Layer
6 oz semi-sweet chocolate chips
2 tbsp light corn syrup
½ tsp vanilla extract
½ cup heavy whipping cream
For the Chocolate Mousse
4 large egg yolks
¼ cup granulated sugar
1¾ cups heavy whipping cream, divided
8 oz semi-sweet chocolate chips
¾ cup powdered sugar
For the White Chocolate Mousse
1¼ tsp unflavored powdered gelatin
1½ tbsp water
9 oz white chocolate chips
1¾ cups heavy whipping cream, cold, divided
⅓ cup powdered sugar
Directions
Chocolate Cake
Preheat oven to 350 °F (176 °C). Line the bottom of an 8-inch cake pan with parchment and grease the sides.
Cream together butter and granulated sugar until light and fluffy.
Add sour cream and vanilla extract; mix well.
Beat in egg whites one at a time.
In a separate bowl, sift flour, cocoa powder, baking powder, and salt.
Combine milk and water.
Add dry ingredients and milk mixture alternately to the batter until smooth.
Spread batter in the pan and bake 19–21 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Chocolate Fudge Layer
Melt chocolate chips and corn syrup in a heatproof bowl over simmering water.
Stir in vanilla and cream until smooth.
Spread fudge over the cooled cake layer and let it set.
Chocolate Mousse
Whisk egg yolks, granulated sugar, and ½ cup cream over a double boiler until thickened.
Melt chocolate chips separately and combine with egg mixture. Cool to room temperature.
Whip remaining cream and powdered sugar to stiff peaks.
Gently fold cream into cooled chocolate mixture in two stages.
Spread mousse over the fudge layer and refrigerate for about 1 hour.
White Chocolate Mousse
Bloom gelatin in water for 5 minutes.
Melt white chocolate and let cool slightly.
Heat ½ cup cream until simmering. Add gelatin and stir until dissolved.
Pour hot cream over white chocolate and whisk until smooth. Cool to room temperature.
Whip remaining cream and powdered sugar to stiff peaks.
Fold into the white chocolate mixture in two stages.
Spread over the chocolate mousse layer and refrigerate for 3–4 hours or until firm.
Assembly
Once set, carefully remove cake from the pan and place on a serving plate.
Garnish with chocolate curls and a dusting of cocoa powder.
Keep refrigerated until ready to serve.
Servings and timing
Yield: 10–12 servings
Prep time: 45 minutes
Cook time: 20–25 minutes
Chilling time: 5 hours total
Total time: Approximately 6 hours 15 minutes
Variations
Flavored mousse: Add orange zest or a touch of espresso powder to either mousse for a twist.
Gluten-free version: Use a gluten-free chocolate cake base or a flourless cake layer.
Mini cakes: Assemble in ramekins or dessert rings for individual servings.
Berry accent: Garnish with raspberries or strawberries to complement the chocolate.
Nutty crunch: Add chopped hazelnuts or almonds between the mousse layers.
Storage/reheating
Refrigeration: Store in the refrigerator covered for up to 4 days.
Freezing: Freeze the fully set cake for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the fridge before serving.
Serving: Serve chilled. For cleaner slices, use a hot knife, wiping between each cut.
FAQs
1. Can I make the cake in advance?
Yes, all layers can be made ahead and assembled over 1–2 days. It’s best served chilled the next day.
2. Do I need a springform pan?
It’s helpful for easy unmolding but not required. Line your cake pan with parchment and use acetate strips for neat sides.
3. Can I use milk chocolate instead of semi-sweet?
Yes, but the mousse will be sweeter and slightly less rich. Adjust sugar if needed.
4. How do I prevent mousse from deflating?
Let the chocolate mixture cool to room temperature before folding in whipped cream gently in stages.
5. What if I don’t have a double boiler?
Place a heatproof bowl over a simmering saucepan, ensuring the bowl doesn’t touch the water.
6. Is it safe to eat raw egg yolks in mousse?
Yes, the yolks are gently heated to a safe temperature over a double boiler.
7. Can I skip the fudge layer?
You can, but it adds a rich contrast in texture. Consider replacing with a layer of ganache if preferred.
8. How do I decorate the top attractively?
Chocolate curls, cocoa powder, white chocolate shavings, or even gold dust work beautifully.
9. Can I use whipped topping instead of whipped cream?
Real heavy cream gives better texture and flavor. Whipped topping is not recommended.
10. Can I make this dairy-free?
It’s challenging due to the high dairy content in mousse and chocolate. Consider a vegan mousse cake recipe instead.
Conclusion
This Triple Chocolate Mousse Cake is a luxurious celebration of chocolate in every bite. With layers of dark chocolate cake, smooth fudge, velvety mousse, and fluffy white chocolate topping, it’s as beautiful as it is delicious. Ideal for birthdays, holidays, or whenever only the best will do. Prepare it step-by-step, chill well, and get ready to impress.
[tasty-recipe id=”19861″]